Around My Kochi With Colonel!

The Mediterranean Food Festival @ Masala, Holiday Inn, Cochin

An unforgettable riot of the Euro-Afro-Asian Flavours!

By- Lt Col D Purushothaman Pillay (Retd)

The secret is out, as to why, the Holiday Inn, Cochin under the able command of their dynamic and inspiring GM Mr Raju Shreshta, has consistently retained its top spot, as one of the best run properties in Kochi today. It is on account of that spark of passionate hospitality one experiences, in every sphere of this hotel, none more so, than their wonderful bar and two exquisite eateries. Their able and proficient team that is being continually nurtured and motivated by an extremely efficient and professional management, exudes limitless enthusiasm and a palpable sense of dedication, in whatever they endeavour.

The best place to experience their famous hospitality is the various food festivals they have been organising lately. I would love to share my delightful experience at the last Mediterranean Food Festival, they had organised a couple of weeks ago.

In the stately comfort of an airy, bright and cheerful ambience of Masala, we were hosted to some signature dishes which had origins in distant geographies, like, Spain, Italy, France, Greece, Croatia, Cyprus, Morocco, Egypt and The Levant. For me the Mediterranean cuisine denotes the coming together of three continents, it has African, European and Asian-Arab influences, that makes it a exciting melting pot of tastes.

Meats and seafood of many varieties that included, duck, chicken, mutton, veal, beef, pork, sardines, catfish basa, mussels and shrimps, were paraded in different forms and interpretations of the Mediterranean gastronomic lexicon.

That memorable Mediterranean experience started perfectly with two exotic soup choices. The vegetarian - 'Soupe au Pistou' - which is a Provencal Vegetable Soup, that was a happy coming together of trimmed green beans, cubes of diced zucchini, squash, carrot and tomatoes, boiled along with stalks of fresh celery and that flavourful chopped light-green and white bottom portion of the leek. The steaming bowl was served along with a floating goat cheese crouton, drizzled with a thick but very smooth pistou, made of garlic, tomato and basil.

For the non-vegetarians the 'Moroccan Harira Soup', was an equally wholesome option. This chickpea stewish soup of tender chicken thighs and green lentils with a hint of rice, topped with cilantro and freshly chopped parsley leaves, was a meal in itself.

Let me start the main course, with what I liked the most. Having that slow poached 'French Duck Confit' was an amazing food experience in itself. This exquisite duck leg that took an overnight 16 hours to cure and a further 12 hours to cook, finally arrived perfectly browned and crisp on the outer skin, one that my ravenous teeth shredded through to discover that meltingly tender inner meat, oozing its own warm brackish fat, as it effortlessly dropped off the bone, to collapse into a salivating mouth. Sous Chef Sanjeev Kammath, the creator of this perfection, got a special hug from me, for this stand out dish.

The 'Croatian Seafood Stew Brodet', from the Dalmatian coast, was another special memory from that evening. I remember that the simple stew with a mix of seafood, dry wine, tomatoes, onions, basil leaves and parsley, was not stirred but layered, so that the delicate, perfectly cooked fillets did not disintegrate.

In the main course, I also got to taste an excellent Valencian round-rice dish, braised in an aromatic sofrito, called the 'Spanish Paella Mixta'. It was a healthy combination of meats, seafood, sausages and vegetables. It came attractively topped with a variety of seared crustaceans that added to the allure of both, the look and taste of this unique dish.

My two boys loved their 'Chicken Shawarma'. They said, it was the best that they have had, in a very long time. That classic Southwest Asian Levantine Arab meat wrap, that was sourced from the fresh shavings of a slow-roasted meat block of pierced boneless stacks of thighs and breasts of tender chicken, enticingly rotating on vertical rotisserie spit, that tantalizingly resided along a constant blue heat source, was served with a delicious sesame paste having that tangy garlic-lemony note, called Tahini. Mind you this combination was deliciously addictive and the wrap was a hit. This fast food, of Arab descent, has slowly nudged its way, to most cosmopolitan street-sides, on every continent of this planet. It is fast becoming a wholesome meal choice, for the global audience and my two kids.

The taste of Cyprus was ushered in, by that sublime lightly spiced pork marinated and cooked in Greek red wine, going by a charming feminine appellation-“Afelia”. Where the red wine infused sweetness, the coarsely crushed coriander and onion seasoning, balanced the flavor with a certain sourness. Thus for me, other than the meat, it was the savoring of this balance of delicate flavors on my taste buds, that I still remember very fondly.

Egypt got represented with a 'Macaroni Béchamel'. It was a delectable bake, rich with loads of healthy spinach infused between two dense yet soft layers of macaroni, soaked in the silky smooth creaminess of the béchamel sauce. A hint of nutmeg, cinnamon with the freshly chopped thyme and parsley, took that dish to a new level.

Last but not the least, that mouth-watering 'French Boeuf Lyonnaise', was the juiciest beef sirloin steak one could sample. It came dressed with the classic French Lyonnaise Golden Potatoes garnished with caramelized onions and a green salad with fresh lean dough, crisp crust baguettes.

In addition to the major highlights mentioned above, that festival of flavors also included, 'Greek Aubergine Stew', the Italian golden risotto balls with a gooey mozzarella core called 'Arancini', crisp 'Moroccan Grilled Sardines' and a spectacular array of tempting ambrosial desserts.

It would be appropriate to complement the brilliant team of the experienced Master Chef Joji Joshua, his expert second-in-command Michael Saju, the talented new Sous-Chef Sanjeev Kammath and the livewire F & B Manager Ganesh Chalangodan, for putting together such an imaginative menu, imbuing all those subtle flavors I have just talked about. It was an evening to remember, one where I was overwhelmed by the flavors of a marvelous cuisine that I relished immensely. I would love them, to think of an encore soon. Thank you Team Holiday Inn and keep it up. I am already looking forward to your next festival, whatever be it, because I know you have put together a dream team that could nail any flavor.

Tele Numbers :-

Reception/Reservations - +91484-3319000/4199000
Fax - +91484-4199111

F&B Manager Ganesh Chalangodan - +918129497435

Restaurant Manager Manish Pillai - +918129497460

Sous-Chef Michael Saju - +918129497451

Facebook Link :-

https://www.facebook.com/holidayinncochin/

Website :-

http://www.ihg.com/holidayinn/hotels/us/en/cochin/coker/hoteldetail

Address :-

Holiday Inn, Cochin

33/1739 A, Chakkaraparambu Junction, National Highway Bypass,

Vennala, Cochin – 682028

Kerala, India

Teapot – Fort Kochi

The Best Tea-place in Kochi!

Commentary & Photos by – Lt Col D Purushothaman Pillay (Retd)

This simplistic cafe with a unique retro-feel is tucked away in a quiet corner of a silent by-lane, in the labyrinth of streets that abound the historical Fort Kochi streetscape. This double-vaulted, quaint tea-themed cafe

is a throwback to the colonial times. It is also an absolute photographer’s delight. Starting with those little wooden boards with multi-coloured chalk inscriptions, talking about the fare for the day, placed along the adjoining street, against a wall alive with a creeping leafy green growth.

The two simple yet elegant entry-exit doorways are skirted with an extension of the intricate olive green leafed creepers climbing the walls.

Lying adjacent, is a cute window adorning brown latticework cane,

that when shut, would hide its unique violet glass rods, that affords a fluorescent violaceous glisten, as the sunlight filters through them.

On crossing the threshold one is welcomed into an airy, copious, high-ceilinged, red slanting, tile-roofed space, built with warm, deep yellow walls that display many interesting tea-related black & white pictures,

a few clocks and some wall-perches and recesses decked with other precious memorabilia. There is also a wooden staircase, that leads up to an elevated mezzanine level, which affords more privacy and a different view of the setting.

There are transparent glass tiles embedded amid the majority red tiles that allow cascades of sunshine, that bathe the cafe is a warm glow.

A white wooden side-board holding teapots aplenty with some interesting tea-related reading and the several stepped galleries of teapots,

organised in the many nooks and crannies of the eatery, complete the charming ambience of decrepit daintiness. The fascinating collection of the captivating teapots, come from different countries of origin, in a variety of shapes, in varying sizes, clad in multiple colours and made from miscellaneous types of materials ranging from the regular ceramic to the more uncommon bamboo, cane, wood, coconut shell, iron, copper, silver, enamel, brass among other metals. The many pots that randomly dangle, suspended from long hooks attached to the wooden tiling framework, in a whimsically outlandish manner, add beauty and character, to both the look and feel of this place.

Leaf tea in cute teapots with accompanying jugs of milk served on the converted tea-chest tables,

with its neat white scalloped paper placemats and red-leather seats or that large glass-top inverted tea bush in the central space with black bentwood seating,

is an experience one would not forget in a hurry. Among the various teas on offer, jasmine, white tips, cardamom, masala chai, and green tea

are great options. The teas are best savoured with their selection of orange cake, waffles or cheesecakes. For people more famished, their grilled chicken sandwich or cheese omelettes are the more substantial choices that I would personally recommend.

If tea is not your preferred beverage, the ginger-lime soda, is something very refreshing as an alternative. The best part of the deal is that all these indulgences come at a very fair price that doesn’t bore a hole in one’s pocket. I have seen a lot of people who sit for hours, sipping their many cups of tea and catching up on their holiday reading.

Mr Sanjay, a most dignified, tall and polite presence, who manages the day to day affairs, ensures prompt attention from a courteous staff on arrival. Thereafter, he has also trained the staff to respect privacy and provide a discreet and unobtrusive on-call service to the patrons, who may wish to remain undisturbed.

This cute eatery with an aura imbued with an alluring shabby chic, is the place to go, if one wants to relish an unhurried cup of tea in a pleasant relaxing ambience. For us as a family, this is a regular port of call, every time we venture into that side of the neck of the woods. ‘Teapot’ is a definite must-do, when one goes to Fort Kochi.